Howto make Ilish Biryani? Ilish Biriyani is a delicious Bengali delicacy, aromaticbasmati rice and unbeatable Ilish/Hilsa, flavored with sweet-smelling spices.After completion of some stages, finally, accumulation and layering of the riceand other ingredients including fish and sometimes potao, also, in theslow-cooking(dum) process makes this fantastic recipe.
whole spice(green cardamom, cloves,nutmeg, cinnamon stick, bay leaves, and peppercorns)
2tbsp milk
8-10strandssaffron
1-2dropskewra essence/mitha atar
Instructions
Wash the Basmati rice and let it soak for 2 hours
Make biryani masala
HeatTawa or a griddle, and all(green cardamom, cloves, nutmeg, cinnamon stick, bayleaves, and peppercorns) the whole spices and heat them for 2-3 minutes in highflame and allow them to coolAndPut them in a blenderGrind them to make a coarse powder
Make onion and potato fry
Take two onions and slice themHeatoil in a frypan, add the sliced onions and fry them till they turn in browncolor, and keep aside.Takea potato, peel it and make it half, fry in the same oil, and keep aside.
To prepare the saffron milk
Take 2 tbsp of milk for soaking a few strands of saffron in it.And add mitha atar or kewra essence.
Marinate the fish
Takea bowl, add 50gm curd, turmeric powder, Kashmiri red chili powder, and mustardmix well then add the fish chunks and rub themAddfried onionsThenadd 1 tbsp biryani masala which we made earlier, and mix them thoroughly.
To fry the marinated fish
Heat2 tbsp oil in a frying panAddthe marinated paste without fish chunks (separate the fish chunks from themarinated ingredients), and sauté it, till the oil starts coming out from thegravy.Addthe fish chunks and cook them for 2-3 minutesAgainseparate the fish chunks from the gravy and keep it aside
To cook rice
Takea big vessel to add, add sufficient water, then add 3 bay leaves, 5 cloves ½stick cinnamon, 2 cardamoms,s, and 1 tbsp oil, add soaked rice when waterstarts boilingCheckthe rice, if it boils 75%, then switch off the flame and strain it and keep iton a big plate
Assembling and layering the rice
Nowtake a big, hard-anodized Kadai/pan, first put the half gravy, we made withfish.Addthe fried potatoThenspread the rice, it should cover the potatoNowadd the saffron milk and fried onions, then again add rice.addthe fish chunks and leftover gravynowadd the saffron milkAdd1 Tbsp gheeThenAdd1 tbsp biryani masalaNowcover the lid tightly, if the cover is loose then keep some heavy items overthe lid so that no steam should come outside from the vessel. Keep it for 40minutes in simmer.Switchoff the gas after 40 minutes and keep 10 more minutes to rest.Nowafter 10 minutes open the lid; smell and fill itTransferit to a serving plate and no need to talk with anyone, just enjoy.